Ain't technology wonderful? Checking my bank records and saw a cheque I couldn't remember. Clicked on it and was shown a black and white photo of said cheque. So easy.
Later in the day I was cursing technology!! During the afternoon went to check my email and it would not let me in. Not even into the website. Spent forever on the phone with Rogers, my provider, and now I can get into the website, but still can't get into my email programme which I prefer to use. Grrr. Guess I will have to get on to them again tomorrow in between doing laundry and planning supper. Double grrrr. Not to mention possibly going to the asparagus farm for my final batch this year.
The photo I was looking for was in an unexpected folder called Bowling. I would never have guessed. Don't know why I couldn't find it. Isn't the best picture of us but, better than none. However, the picture on her obituary was a nice one. My picture was taken at the Senior Summer Games a few years ago.
Just decided to post the following recipe when I was reminded I had some hard boiled eggs in the Instant Pot which I had forgotten about. They should be OK though, I hope. They are now sitting in ice water. I was planning to use them for my Congee breakfasts.
Shaved Asparagus Quinoa with Soft Boiled Eggs
1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL'S® Ready to Use Vegetable Broth
3 eggs
1 lb (454 g) asparagus, tough ends trimmed
2 tsp (10 mL) honey
2 Tbs (30 mL) lemon juice
1/4 cup (60 mL) minced shallots
1 Tbs (15 mL) chopped fresh tarragon
1 Tbs (15 mL) dijon mustard
1/2 cup (125 mL) olive oil
1/2 tsp (3 mL) each salt and fresh cracked pepper
1 cup (250 mL) flat leaf parsley leaves
1. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.
2. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and set aside.
3. Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end. Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander. Run under cold water until cold.
4. In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.
Servings: 6
Tips
1. Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
2. For something different, replace the soft boiled eggs with an equal amount of hard boiled eggs, grated.
3. PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
Source: Campbell's®
Have a great weekend and Happy Canada Day on Monday.
Later in the day I was cursing technology!! During the afternoon went to check my email and it would not let me in. Not even into the website. Spent forever on the phone with Rogers, my provider, and now I can get into the website, but still can't get into my email programme which I prefer to use. Grrr. Guess I will have to get on to them again tomorrow in between doing laundry and planning supper. Double grrrr. Not to mention possibly going to the asparagus farm for my final batch this year.
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| Matt, Ruth (d), Faye, Me, Jack |
Just decided to post the following recipe when I was reminded I had some hard boiled eggs in the Instant Pot which I had forgotten about. They should be OK though, I hope. They are now sitting in ice water. I was planning to use them for my Congee breakfasts.
Shaved Asparagus Quinoa with Soft Boiled Eggs
1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL'S® Ready to Use Vegetable Broth
3 eggs
1 lb (454 g) asparagus, tough ends trimmed
2 tsp (10 mL) honey
2 Tbs (30 mL) lemon juice
1/4 cup (60 mL) minced shallots
1 Tbs (15 mL) chopped fresh tarragon
1 Tbs (15 mL) dijon mustard
1/2 cup (125 mL) olive oil
1/2 tsp (3 mL) each salt and fresh cracked pepper
1 cup (250 mL) flat leaf parsley leaves
1. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.
2. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and set aside.
3. Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end. Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander. Run under cold water until cold.
4. In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.
Servings: 6
Tips
1. Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
2. For something different, replace the soft boiled eggs with an equal amount of hard boiled eggs, grated.
3. PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
Source: Campbell's®
Have a great weekend and Happy Canada Day on Monday.
Hi Jo - good to see you and Matt and your friends ... particularly Ruth - sad she has gone. Take care and enjoy the last of the asparagus. Cheers Hilary
ReplyDeleteYes, I wish it were a little less fuzzy Hilary. Oh I will you can be sure. Thought you were at a tennis match?
DeleteI hope you enjoy the last of the asparagus, Jo. I've just cut down the last of mine from the summer. For some reason some of them just hadn't died back. A few of the new onesI put in had died so I went to the garden centre yesterday and invested in four replacements - they're expensive so invest is the right word. I won't get anything from those plants next summer but, since they're fairly advanced plants the summer after they should be productive, and there'll be some shoots from the established plants anyway. There's a popular gardening show n TV here and one of the presenters was saying recently he has eight asparagus plants and that's enough for his family of four. Silly man.
ReplyDeleteI'm sure I will Helen. How many crowns do you have. I don't remember how many I had in the UK, but I am sure 8 of them wouldn't be enough for me on my own LOL. Wish I had a garden to plant some in now. The farm is a good distance away. Farmer was saying if he didn't stop cutting soon, the plants wouldn't do too well next year particularly as they had had a lousy start this year and not very good weather all through the season.
DeleteI'm hoping I'll have sixteen, Jo, assuming they all come up which there's a question mark over because we had a very hot dry summer so some of the others might not have survived. I wouldn't think eight crowns would be enough for me alone either.
ReplyDeleteI'm jealous Helen. Sixteen. I hope they all survive.
Delete